Butter Chicken With Garlic Butter Naan

Chicken Marinade

Ingredients

• 125 g boneless skinless chicken thigh
• 30 g Greek yogurt
• 0.5tsp lime juice
• 3 g garlic, finely grated
• 3.75 g fresh ginger, finely grated
• 1.75 g salt
• 1.25 g garam masala
• 0.5 g chilli flakes
• 2.5 g olive oil

Instructions

1. Combine the Greek yogurt, lime juice, garlic, ginger, salt, garam masala, chilli flakes, and olive oil.
2. Add the chicken and mix thoroughly until evenly coated. Cover and refrigerate overnight.
3. Remove the chicken from the refrigerator about 30 minutes before cooking. Bake at 220 °C / 428 °F with convection.
4. Arrange the chicken on a wire rack set over a baking tray. Leave a thin layer of marinade on the chicken.
5. Bake for about 18 minutes, then switch to the grill and cook for about 3 minutes, until deeply browned with charred edges. Set aside.

Butter Chicken Sauce

• 1.25 g neutral oil
• 3.75 g butter
• 30 g yellow onion, very finely chopped
• 3.75 g garlic, finely grated
• 3.75 g fresh ginger, finely grated
• 1.25 g garam masala
• 0.5 g ground cumin
• 0.25 g ground coriander
• 0.25 g turmeric
• 0.25 g chilli flakes
• 125 g passata
• 25 g heavy cream
• 10 g cold butter
• 0.75 g salt

Instructions

1. Heat the neutral oil and butter in a wide saucepan over medium heat. Add the onion and cook for about 12 minutes, stirring occasionally, until deeply softened and lightly caramelized.
2. Add the garlic and ginger and cook for about 1 minute.
3. Add the garam masala, cumin, coriander, turmeric, and chilli flakes. Cook for about 30 seconds while stirring continuously.
4. Add the passata and salt. Cook uncovered over medium heat for about 20 minutes, until reduced and thick.
5. Add the heavy cream and cook for about 3 minutes.
6. Blend the sauce until completely smooth. For an especially silky texture, pass it through a fine mesh strainer.
7. Return the sauce to the saucepan over low heat. Add the cold butter gradually, stirring continuously until fully emulsified. Season with salt.
8. Cut the cooked chicken into large pieces and add it to the sauce. Simmer gently for about 3 minutes, just until hot and coated in sauce.

Garlic Butter Naan (Makes 1 Large Naan)

Ingredients

• 50 g all purpose flour
• 15 g Greek yogurt
• 17.5 g warm water
• 0.5 g instant yeast
• 1 g sugar
• 1 g salt
• 2.5 g olive oil
• 5 g butter
• 1.5 g garlic, finely grated
• 1.5 g fresh coriander, finely chopped

Instructions

1. Combine the flour, instant yeast, sugar, and salt in a bowl.
2. Add the Greek yogurt, warm water, and olive oil. Mix until a shaggy dough forms.
3. Knead the dough for about 5 minutes until smooth and elastic. Lightly coat the dough with olive oil, cover, and let rest at room temperature for about 1 hour, until slightly puffy.
4. Heat a heavy skillet or cast iron pan over high heat until very hot.
5. Lightly flour the work surface and roll the dough into a thin oval, keeping the center slightly thicker than the edges.
6. Place the dough directly onto the hot skillet and cook for about 60 seconds, until bubbles form across the surface and the underside develops dark brown spots.
7. Flip the naan and cook for about 45 seconds, until the second side is lightly charred and cooked through.
8. Melt the butter in a small pan over low heat. Add the grated garlic and cook for about 30 seconds. Remove from the heat and stir in the fresh coriander.
9. Brush the hot naan generously with the garlic butter and serve with the butter chicken.

To Serve

• 90 g cooked basmati rice
• 15 g cashew
• 5 g fresh coriander
• 2.5 g lime juice

1. Toast the cashews in a dry skillet over medium heat for about 3 minutes, until golden and fragrant. Roughly chop.
2. Serve the butter chicken with basmati rice. Finish with fresh coriander, toasted cashews, and a squeeze of lime.